A 10-inch Chef’s knife that’s always in your hand when you’re working in the kitchen
A Chef’s knife born of French cuisine that outperforms Japanese chef knives. It is lightweight with increased steel hardness, confirming its ability to keep up with the demands of a Western kitchen.
The K Sabatier 200 Series 10-inch Chef’s knife redefines comfort. True to the French tradition and having evolved in the service of French cuisine, it is an exceptional example of ‘less is more.’ This sharpened edge matches the original shape created by Philippe Sabatier in the 19th century. The knife is lightweight due to the significant reduction in blade mass. It also features a newly designed handle that resets the wrist position, which differs from the K Sabatier 1834 (Hammer-Forged) chef knives. Handmade using the Stock Removal method of knife making, it supports the user and challenges the pretenders who have copied it at home or on the line.
The perfect cutting profile: French edge with its extended surface edge contact of the blade’s length before rising up to its point
Unmatched Precision: Its high-performance stock removal construction ensures a pedigree of excellence, making it a powerful tool for all culinary disciplines able to address ranges of fine to dense materials many other knives require multiple blades for.
G10 Handle: It’s made from layers of fibreglass cloth and epoxy resin, compressed and heated under high pressure. The result is a strong, lightweight handle providing excellent grip and resistance to moisture, making it the top choice for long-lasting knives.
Craftsmanship Reshaped: The K Sabatier 200 collection is the first new knife collection from the family (Philippe Sabatier) in 200 years. Acknowledging the importance and value of the Stock Removal method of knife making and its role in contemporary knife making and culinary service.
Powerful Stainless Steel Blade: The blade is crafted from Sandvik 14C28 stainless steel with a hardness rating of 60 HRc as a result of cryogenic tempering (in liquid nitrogen at -70° -80° and then air cooled). This increases edge retention, resulting in an extra fine double bevel profile, which is then finished by a crosswise manual polishing.
Long-Lasting Edge: Once steel reaches 60HRc, you should never hone the edge. The best activity between sharpenings is to strop your knife whenever you feel the need to. When it is time to sharpen the knife, you must use a 20-degree sharpening angle, which removes only half the amount of steel compared to the 15-degree angle common to Japanese knives, prolonging the knife’s lifespan.
French Leather Scabbard: This blade also comes with its own handmade French Leather sheath, combining protection and durable elegance in one.
Knife Sharpening: We offer a complimentary knife sharpening service for all knives purchased from hacher&krain.
Knife Maker: K-Sabatier
Collection: 200 Series 8 Generations.
Hardness: 60 HRc
Blade Length: 10 in (25 cm)
Blade Depth: 1.9 in (4.9 cm)
Total Length: 12.5 in
Weight: 186g +/- 5g
Scabbard: Vegetable-dyed Leather
Total Weight with Scabbard: 230g
Handle: G-10 resin
Rivets: 3 Stainless Steel
Washing Machine: Never recommended